Title: Interaction analysis of NISIN,EDTA and potassium sorbate on chilled meat preservation
Abstract: Adding NISIN、EDTA and potassium sorbate to fresh meat then vacuum packaging, storing at (4±1)℃, the total bacteria as the parameter to value the effects of storing. By applying three factors central composite design to study the effects of compound fresh- keeping agents on preservation of fresh meat. The results showed that the compound fresh- keeping agent of 0.05% NISIN, 0.112% EDTA and 0.054% potassium sorbate have the best effect. There are obvious interactions between EDTA and potassium sorbate(P 0.01), but no obvious interactions between NISIN and potassium sorbate (P0.05).The effect on inhibiting bacterial: NISIN EDTApotassium sorbate.
Publication Year: 2005
Publication Date: 2005-01-01
Language: en
Type: article
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Cited By Count: 1
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